Strawberry Cookies are the happiest cookies you’ll ever bake! They’re soft, chewy, and packed with sweet strawberry flavor making them SO delicious and one of the girls’ favorite cookies!
Not only are these cookies easy to whip up, but there are 2 ingredients that help make them extra flavorful. White chocolate pudding mix keeps them super soft and the Jell-O adds that fun strawberry punch. Perfect for parties, holidays, or even for a baby shower.
If you’re as smitten with these as I am, you’ll also want to try our Strawberry Lemonade Cupcakes, Strawberry Sheet Cake, and Frozen Strawberry Dessert.
Why we think you’ll love it:
- Bright and fresh. The strawberry flavor and cookie texture are amazing!
- Freeze well. You can freeze either the cookie dough or baked cookies for another day.
- Pink! The pink color of the cookies is perfect for themed parties, showers, and brunch.
Strawberry Cookie Ingredients
- Unsalted butter, softened (1 cup) – Provides richness, moisture, and helps create that tender, chewy texture. See How to Soften Butter Quickly for tips.
- Sugar (1 cup) – Sweetens the cookies and contributes to the soft structure.
- Strawberry Jell-O mix (2 tablespoons) – Adds strawberry flavor and color throughout. Use only the Jello powder. You can use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor.
- Eggs (2 large) – Help bind the ingredients and add structure. Room temperature eggs will combine better than cold eggs.
- Vanilla extract (1 teaspoon) – Rounds out and deepens the overall flavor.
- All-purpose flour (2 ½ cups) – The main structure of the cookie dough.
- Instant white chocolate pudding mix (3.4-ounce package) – Adds moisture and chewiness, and helps maintain softness. Be sure you only add the INSTANT pudding POWDER to the recipe. You can use vanilla or cheesecake pudding mix; both give the same chewy texture with a slightly different twist.
- Baking soda (1 teaspoon) – Provides lift and lightness.
- Salt (½ teaspoon) – Balances sweetness and enhances flavors.
- White chocolate chips (12-ounce bag) – Adds pockets of creamy sweetness and texture.
How to Make Strawberry Cookies
PREP. Preheat oven to 350°F. Spray a baking sheet with cooking spray or line it with a silicon mat or parchment paper.
WET INGREDIENTS. In a large bowl, cream butter, sugar, and jello powder together. Add eggs and vanilla and mix well.
DRY INGREDIENTS. In a separate bowl, mix together flour, pudding mix, baking soda, and salt. Slowly add to the butter mixture. Mix well. Fold in white chocolate chips.
BAKE. Spoon onto a greased baking sheet. Bake for 9-11 minutes.
Kristyn’s Recipe Tips
- Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
- Chill the dough for 15–20 minutes if it’s too soft- this helps prevent spreading.
- Use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor. You can also use instant vanilla or cheesecake pudding powder.
- Picture perfect cookies. Place a few white chips on the top of the cookies when they’re just out of the oven and use a silicone spatula to gently nudge edges into a perfect circle before they cool.
Strawberry Cookie Recipe
Video
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 tablespoons strawberry Jell-O mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 (3.4-ounce) package Instant white chocolate pudding
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (12-ounce) bag white chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream butter, sugar and Jell-O mix together with a hand mixer. Add eggs and vanilla and mix well.
- In a separate bowl, mix flour, pudding mix, baking soda and salt. Slowly add to the butter mixture, and mix well.
- Fold in white chocolate chips.
- Use a small cookie scoop to scoop and roll dough into 1½-inch balls, then place on a greased baking sheet.
- Bake for 9–10 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Use room temperature butter and eggs so the batter mixes smoothly and the cookies bake evenly.
- Chill the dough for 15–20 minutes if it’s too soft- this helps prevent spreading.
- Use any flavored Jell-O you love (like cherry or raspberry) to change up the cookie color and flavor. You can also use instant vanilla or cheesecake pudding powder.
- Picture perfect cookies. Place a few white chips on the top of the cookies when they’re just out of the oven and use a silicone spatula to gently nudge edges into a perfect circle before they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cool and store in an airtight container for about a week. Including a piece of bread will help keep them soft.
Cookie dough can be covered and stored in the refrigerator for 1-2 days before baking. You can also freeze the cookie dough for about 2 months.
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This recipe was originally published January 2018.
Hello,
I really want to try these cookies but want to know if there is an alternative to ready made pudding mix. We don’t get that where I live. Thanks.
I found a DIY recipe for pudding mix: http://www.browneyedbaker.com/2012/04/17/diy-homemade-instant-vanilla-pudding-mix/. That’s the only thing I can think of. Hope that helps. 🙂
I was noticing you have 2 teaspoons of vanilla in the instructions and only one teaspoon of vanilla in the ingredients. So is it one or two teaspoons of vanilla?
Good catch… It’s suppose to be just one tsp. vanilla. Fixed it. 🙂
I was wondering… what would happen if I put marshmallows in the middle instead of the white chocolate chips? Like strawberries and cream? Do you think this would work?
I’m trying to find pink baked desserts because my mom is a mammo tech and having a bake sale so these cookies would be perfect. She told me everyone does brownies because they’re easy so I wanted to have something fun and pretty thrown in the mix. Maybe a good white icing, topped with pink sugar and a pink breast cancer awareness ribbon on top?
And as a side note in reference to the marshmallow question, how awesome would the orange cookies with marshmallows be?!
I was wondering if you have tried to freeze these after you baked them? My daughter is being baptized this weekend and I would like to start baking earlier in the week. Thanks for a great recipe!!
Hi Heather! Thank you for stopping by. Unfortunately, I have not tried freezing them. Let me know if you do though so I can make a note of it on the recipe for others to know. I’d imagine it would be fine if you let it out to thaw beforehand. Good luck!
I’m going to try these making strawberry as well as orange flavored ones. I’ll let you know how they turn out! ^_^
Hi Eileen!! Was curious if you made the cookies and wanted to know how they turned out…
They turned out great! I actually liked the orange ones better than the strawberry! Thank you so much for this recipe. They’re delicious!
Good to know… I think I will try Orange next time. We loved the strawberry so I can’t see how we wouldn’t like orange too. 😀
How many does it make
I made these last night and they were delicious! I just kinda skimmed the recipe and ended up using the whole box of strawberry Jello mix instead of just two tablespoons. I didn’t even realize I’d done it wrong until reading some of the other comments! They turned out delicious though! I think they turned out perfect using the whole box . . . and its easier than measuring out part of it, and then finding space to save (and a use for) a half-empty jello mix packet. My whole family has already gobbled most of them up! Thanks for posting such a delicious cookie recipe!
one question though . . . do you have any idea why mine came out more “puffed up” looking than yours? Yours look flat and chewy, while mine were puffy and a light fluffy texture. I’m not complaining at all, I love either kind of cookie! It just wasn’t what I was expecting from the pics. Maybe it was the extra Jello? I also baked them on a cookie sheet lined with oven-safe wax paper instead of baking them directly on the pan . . . maybe that kept them from spreading out very much, so they puffed up instead?
Hi Michaela… not sure why they would puff up. :/ When I make them they always turn out more flat and chewy like the picture. Next time, try putting them directly on the cookie sheet and use all the same measurements. Let me know how they turn out so we can figure out this problem. 🙂
What can be used instead of eggs? I have a child who is allergic to them.
Thank you,
Rebecca
http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm
I tried these once with strawberry (delicious) and this time i used orange jello to switch it up. Needs a little more orange flavor if i do it again though – i saw someone said orange zest and swap out vanilla extract with orange juice… great recipe!
Oooh – orange sounds awesome! I may have to try it!! Thanks for stopping by. SO glad you like the recipe. 🙂